Preheat oven to 375°F.
In a small bowl mix: Corriander, Cumin, Salt, and Pepper.

Evenly coat the each side of the chicken thighs and drumsticks with spice mixture. Heat 2T olive oil in skillet until it begins to "pop." Place 2-4 pieces of chicken in to the skillet, skin side down, and pan-fry for 2-3 minutes, or until skin is crispy and brown. Repeat with the remaining sides, adding more olive oil as needed.

Once pan-frying is complete, place thighs into a baking dish, skin side up, and put them in the oven to cook for 30-40 minutes.

Remove from oven once internal temperature is 165°F, or until the chicken is no longer pink inside. Garnish with chopped cilantro and a squeeze of lime.